Main flavor compounds and molecular regulation mechanisms in fruits and vegetables

Abstract

Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and nonvolatile compounds present in F&V constitute unique flavor substances. This paper reviews the main flavor substances present in F&V, as well as the biosynthetic pathways and molecular regulation mechanisms of these compounds. A series of compounds introduced include aromatic substances, soluble sugars and organic acids, which constitute the key flavor substances of F&V. Esters, phenols, alcohols, amino acids and terpenes are the main volatile aromatic substances, and nonvolatile substances are represented by amino acids, fatty acids and carbohydrates; The combination of these ingredients is the cause of the sour, sweet, bitter, astringent and spicy taste of these foods. This provides a theoretical basis for the study of the interaction between volatile and nonvolatile substances in F&V, and also provides a research direction for the healthy development of food in the future.

Keywords:

• Fruits and vegetables (F&V)
• flavor compounds
• biosynthesis
• molecular regulation mechanism
• genes

Disclosure statement

No conflict of interest.

Additional information

Funding

This work was supported by National Key Research and Development Program of China (2021YFE0190100), 2019 Chinese medicine public health service subsidy special “the fourth survey on Chinese materia medica resource” (Grant No. Finance Society [2019] 39), China Agriculture Research System of MOF and MARA (Grant No. CARS-21).